**Author details**

Pere Pons-Mercadé1 , Pol Giménez1 , Glòria Vilomara<sup>2</sup> , Marta Conde2 , Antoni Cantos2 , Nicolas Rozès1 , Sergi Ferrer3 , Joan Miquel Canals1 and Fernando Zamora1 \*

1 Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, Tarragona, Spain

2 Juvé and Camps SA, Sant Sadurní d'Anoia, Barcelona, Spain

3 ENOLAB, Departament de Microbiologia i Ecologia, Institut BioTecMed, Universitat de València, València, Spain

\*Address all correspondence to: fernando.zamora@urv.cat

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*New Insights about the Influence of Yeasts Autolysis on Sparkling Wines Composition and Quality DOI: http://dx.doi.org/10.5772/intechopen.101314*
